Go Back
+ servings
a piece of bread with dip on it being pulled from the pan all the way out

Roasted Garlic Spinach Artichoke Dip

Krista Stechman
A creamy spinach artichoke dip with roasted garlic and roasted lemon that's packed with spinach and artichokes and a little spice
Prep Time 10 mins
Cook Time 45 mins
Total Time 50 mins
Course appetizer
Cuisine american
Servings 12 people
Calories 367 kcal


  • cast iron or ceramic dish
  • oven


Roasted Ingredients

  • 2 lemons quartered, seeded
  • 6 cloves garlic
  • 1 tsp olive oil
  • ¼ tsp kosher salt

Remaining Dip Ingredients

  • ¼ cup shallots fine diced
  • 20 oz frozen spinach thawed and sqeezed
  • 24 oz marinated artichokes drained well
  • 16 oz cream cheese softened
  • 2 cups gruyere cheese shredded
  • 2 cups mozzarella cheese shredded
  • ½ tsp smoked paprika
  • ¼ tsp crushed red pepper
  • ¼ tsp black pepper


Roasting the Lemons and Garlic

  • Preheat the oven to 400°F and line a sheet tray with parchment paper
  • Cut the lemons into quarter wedges and remove the seeds. Lay them on the sheet tray
  • Peel the garlic and add it to the sheet tray next to the lemon wedges
  • Drizzle the lemon and garlic with olive oil and sprinkle with Kosher salt
  • Roast for 20 minutes and remove the garlic. Roast the lemon quarters another 10 minutes or until they begin to become a medium brown color
    roasted garlic
  • While the lemon is still roasting, mince the garlic
    roasted lemons
  • Once the lemon is done roasting remove it from the oven and place it on a cutting board. Using your knife, scrape the flesh of the lemon away from the skin. Discard the skin. Mince the flesh of the lemon

Mixing the Dip Together

  • While the lemon and garlic are roasting mince the shallots, drain and squeeze the spinach and drain the artichokes
  • In a large mixing bowl add the shallots, spinach, artichokes, cheeses, seasonings, roasted garlic and roasted lemon. Mix well
    all ingredients for the spinach artichoke dip
  • Scoop the roasted garlic spinach artichoke dip into a baking dish and bake for 25 minutes. Stir the dip 1-2 times during the cooking process. Remove from the oven when the dip is hot and bubbly. Serve with chips, crackers, veggies or dippers of your choice. Enjoy!


Sometimes to change it up a bit I will add a little fresh basil into the mix. About 2 tbsp of basil chiffonade. 
Use your leftover dip to make a delicious pasta dish! See my tips above. It's super quick and easy!
Toasted pine nuts and roasted lemon slices can be used as a garnish.


Calories: 367kcalCarbohydrates: 10gProtein: 16gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 81mgSodium: 613mgPotassium: 298mgFiber: 3gSugar: 3gVitamin A: 7008IUVitamin C: 25mgCalcium: 436mgIron: 2mg
Keyword appetizer, dip, easy, football, game day, spinach artichoke
Tried this recipe?Let us know how it was!